| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
St. Louis |
Brunch, Cakes |
9 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking powder |
| 1/8 |
ts |
Salt |
| 1/2 |
c |
Granulated sugar |
| 2 |
tb |
Butter or margarine |
| 1 |
|
Egg; beaten |
| 1 |
tb |
Milk; (up to 2 tablespoons) |
| 6 |
|
Peaches (up to 7); sliced |
| 1/2 |
c |
Granulated sugar |
| 1 |
ts |
Cornstarch |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground cinnamon |
| 1 |
tb |
Butter or margarine; (approximately) |
INSTRUCTIONS
FOR CAKE
FOR TOPPING
To prepare cake: Preheat oven to 375 degrees. Sift flour, baking powder,
salt and sugar together. Cut in butter. Add egg and milk. Mix well. Spread
in greased 8-by-8-inch or 9-by-6-inch pan. Cover with sliced peaches. To
prepare topping: Mix together sugar, cornstarch, nutmeg and cinnamon.
Sprinkle over peaches. Dot top with butter and bake for 30 to 40 minutes.
Per serving: 168 Calories; 3g Fat (17% calories from fat); 2g Protein; 33g
Carbohydrate; 27mg Cholesterol; 82mg Sodium
NOTES : This homey dessert wafts an intoxicating aroma through the house as
it bakes. You can substitute 1 to 3 cups frozen sliced peaches for fresh
ones. Thaw before using, and absorb excess moisture with a paper towel.
Recipe by: St. Louis Post Dispatch - 1/98
Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on May 15,
1998
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